Archive for the ‘Cook’ Tag
Here are pictures of my mother and each of my grandmothers … to the extent of the archive. Click on the photos to read the captions where I identify the relationship with each.
Here you see my mother, my two grandmothers, my four great grandmothers and one great step grandmother, seven of my great great grandmothers, and two of my great great great grandmothers.
Letha Marie Shull Mowry, my mother. 1987.
Ruth Mary Decker Shull (1906 – 1977), my mother’s mother. My Grandmother.
Juanita Boring Mowry (1900 – 1987), my father’s mother. My Grandmother.
Cora Samantha Baugher Shull (1882 – 1976), my mother’s father’s mother. My Great Grandmother.
Matilda Rebecca “Tillie” Swartz Decker (1880 – 1946), my mother’s mother’s mother. My Great Grandmother.
Mary Effie Barrett Mowry (1880 – 1936). My father’s father’s mother. My Great Grandmother.
Mary Elizabeth Haynes Mowry (1902 – 1970). My father’s father’s father’s second wife. My Great Step Grandmother.
Frances Emaline Miles Boring (1875 – 1955). My father’s mother’s mother. My Great Grandmother.
Martha Ellen Mast Shull (1856 – 1915). My mother’s father’s father’s mother. My Great Great Grandmother.
Samantha Cook Baugher (1853 – 1931), my mother’s father’s mother. My Great Great Grandmother.
Ruth Alice Morgan Decker (1841 – 1900). My mother’s mother’s father’s mother. My Great Great Grandmother.
Mary Ann Skaggs Swartz (1851 – 1927). My mother’s mother’s mother’s mother. My Great Great Grandmother.
Irena Norman Mowry (1848 – 1937). My father’s farther’s father’s mother. My Great Great Grandmother.
Elizabeth Hannah Milla Keith Barrett (1853 – 1940). My father’s father’s mother’s mother. My Great Great Grandmother.
Elizabeth Piles Boring (1826 – 1928). My father’s mother’s father’s mother. My Great Great Grandmother.
Mary Cyphers Cook (1832 – 1901. My mother’s father’s mother’s mother’s mother. My Great Great Great Grandmother.
Elizabeth McDonald Morgan (1796 – 1866). My mother’s mother’s father’s father’s mother. My Great Great Great Grandmother.
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My Father And My Grandfathers
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Here, I believe, are pictures of my father and each of my grandfathers … to the extent of the archive. Click on the photos to read the captions where I identify the relationship with each.
Here you see my father, my two Grandfathers, my four Great Grandfathers, seven of my Great Great Grandfathers, and five of my Great Great Great Grandfathers.
My father, Robert Eugene Mowry (1927 – 1985).
Wilbur Henry Mowry (1899 – 1970), is my paternal Grandfather, and namesake.
Lee Edison Shull (1908 – 1987) is my maternal Grandfather, and namesake.
Oscar Mowry (1869 – 1958) is my father’s father’s father. He’s my Great Grandfather.
Norman Ernest Boring (1873-1953) is my father’s mother’s father. He’s my Great Grandfather.
Artemus Clyde Shull (1879 – 1944), on right, is my mother’s father’s father. He’s my Great Grandfather. Here he’s shown with his family, from left, Cora Baugher Shull, Gordon Shull and Lee Shull (my Grandfather, with the open mouth).
James Woods Decker (1877 – 1948) is my mother’s mother’s father. He’s my Great Grandfather.
William Henry Mowry (1842 – 1916) is my father’s father’s father’s father. He’s my Great Great Grandfather.
Henry Barrett (1850 – 1934), the father of my Grandfather Mowry’s mother. He is my Great Great Grandfather.
Alban Boring (1840 – 1915) holding Norman Ernest Boring (1873-1953). My father’s mother was a Boring. Alban is my Great Great Grandfather, and Norman Ernest is my Great Grandfather.
Phillip Patterson “PP” Shull (1842 – 1930) is my mother’s father’s father’s father. He’s my Great Great Grandfather.
Jacob Albert Baugher (1842 – 1913), the father of my mother’s father’s mother. He’s my Great Great Grandfather.
James Benjamin Decker (1838 – 1883) is the father of my mother’s mother’s father. He’s my Great Great Grandfather.
Carodan Leroy Swartz (1851 – 1907). Picture taken in 1894. He is my mother’s mother’s mother’s father. He’s my Great Great Grandfather.
Abraham Mowry (1814 – 1892) is the father of my father’s father’s father’s father. He is my Great Great Great Grandfather. Parenthetically, this photo is only believed to be him … it was found unlabeled in my Great Grandfather Oscar’s house following his death. The photo print is very large, 16×20, and it is known that Abraham served in the Union Army (under his son, my Great Great Grandfather William Henry Mowry, who was a Lieutenant).
John Wesley Norman (1825 – 1904) is my father’s father’s father’s mother’s father. He’s my Great Great Great Grandfather.
Noah Mast (1812 – 1897) is the father of my mother’s father’s mother’s father. He’s my Great Great Great Grandfather.
Fayette Cook (1829 – 1900) is the father of my mother’s father’s mother’s mother. He’s my Great Great Great Grandfather.
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We had a discussion about whether this was Mrs. Mowry’s recipe, or MrsMowry’s recipe … and MrsMowry won! This is a wonderful way to serve these little cabbages.
Ingredients
- 1.5 pounds, fresh Brussels sprouts
- 2 Tbsp olive oil
- 1/4 tsp red pepper flakes
- 5 oz pancetta
- 1 shallot, diced
- shallot salt
- salt & pepper
Instructions
Rinse & quarter Brussels sprouts. Heat large skillet, medium heat. Add olive oil & red pepper flakes. Add pancetta. Stir until pancetta is lightly browned and crisp. Add shallot. Stir until shallot is translucent. Sprinkle shallot salt. Pour Brussels sprouts into skillet. Drizzle top with olive oil; stir to coat. Stir occasionally over medium heat, 5-6 minutes. Add a couple tablespoons of water, salt and pepper. Cover skillet and cook 2-4 minutes until Brussels sprouts are fork tender.
Brussels sprouts, cute shoes.
Quartered Brussels sprouts.
Large skillet.
Dice the pancetta.
Dice the shallot.
Large skillet, medium heat.
Add red pepper flakes to the warmed oil.
Saute the pancetta.
Saute the shallots until they are transluscent.
Pour the sprouts into the skillet.
Drizzle oil over the top.
Add pepper to taste.
Add salt to taste.
Shallot salt, too.
Stir to coat.
Delicious!
Cover and heat until fork tender.
Voila!
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California still has fresh tomatoes in November! These beefsteaks were seconds … perfect for sauce!
The best ingredients make the best dinner! Tomatoes from our local grower inspired this meal.
Roasted Tomato Garlic Pasta Sauce
Basil from Velda’s garden!
- 10 ripe beefsteak or roma tomatoes (or substitute 2-28 oz cans of whole tomatoes)
- 10 cloves of garlic
- 1 small onion
- 4 T olive oil
- 1 shallot
- 1/2 cup fresh basil
- 2 T balsamic vinegar
- 1 T sugar
- garlic salt
- pepper
Directions
Heat oven to 400*. Do a 1″ rough chop on the tomatoes. Dice onion and shallot. Peal and rough chop garlic. Spread 2 T olive oil in the bottom of a 11″x17″ jelly roll pan. Spread tomatoes, onion, garlic, shallot and basil over. Drizzle with remaining olive oil and the balsamic. Sprinkle with sugar, garlic salt and pepper. Toss to coat.
Place on top shelf of oven and roast for 20 minutes. Stir, and roast for an additional 30 minutes until most juices are evaporated and carmelization has begun on the tomatoes. Volume should reduce by about 50%.
Taste and adjust salt and pepper to preference.
Serving Suggestion
Prepare bow tie pasta per package directions. Stir 2 T of the Roasted Garlic Tomato Pasta Sauce into the pasta to coat.
Plate, and cover pasta with additional sauce as desired.
Top with fresh mozzarella. Sprinkle pine nuts. Shave parmesan to taste. Garnish with fresh basil leaves.
Fresh pasta sauce + fresh green beans. It’s what’s for dinner.
Side Dish: Green Beans with Mushrooms and Onions
- 1 lb fresh green beans
- 1/2 medium onion
- 4 oz Cremini mushrooms
- 1 T olive oil
- 1 T butter
- 2 T balsamic vinegar
- 1/4 c water
- salt & pepper
Melt butter with olive oil in heavy skillet. Saute sliced mushrooms and onions until soft and edges start to carmelize. Add whole green beans with stems removed. Salt and pepper to taste. Stir to coat with olive oil and let saute for 4-5 minutes. Add balsamic, water, and cover for 10 minutes. Remove lid, stir, continue to heat until most of the liquid has evaporated. Taste for doneness, salt and pepper to taste. Green beans should be crisp and tender. If more tenderness is desired, add more water, cover and cook a few more minutes.
Salad: Strawberry Spinach Salad with Poppyseed Dressing
- 1 lb fresh baby spinach
- 1/4 red onion, thinly sliced
- 8-10 strawberries, quartered or sliced
- Slivered almonds
- Panera fat-free Poppyseed Dressing
Toss spinach and onions with 2-3 T of dressing to coat. Top with strawberries and almonds.
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